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home : lifestyle : food   December 17, 2014

6/27/2013 1:48:00 PM
Grilled pizza is a complete taste surprise


Pizza ingredients simmering in skillet.NewsTribune photo/Cindy Rolando
+ click to enlarge
Pizza ingredients simmering in skillet.
NewsTribune photo/Cindy Rolando
Grilled pizza on the grill waiting for cheese to melt.NewsTribune photo/Cindy Rolando
+ click to enlarge
Grilled pizza on the grill waiting for cheese to melt.
NewsTribune photo/Cindy Rolando
Grilled Pizza

Makes: 6 servings      Serving Size: 1 slice      Prep Time: 10 minutes
Sauce
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
½ tablespoon honey
¼ teaspoon crushed red pepper flakes
Topping
1 teaspoon olive oil
¼ cup chopped sun-dried tomatoes
4 cups chopped fresh spinach
2 garlic cloves, minced
¼ teaspoon salt (optional)
¼ teaspoon ground black pepper
1 (12-inch) prepackaged whole-wheat pizza crust
2 tablespoons crumbled reduced-fat feta cheese
Prepare an indoor or outdoor grill and spray grill with cooking spray. In a small bowl, whisk together sauce ingredients.
Heat oil in a large nonstick skillet over medium-high heat. Add sun-dried tomatoes and cook for about 2 minutes. Add spinach and garlic and cook 2 more minutes.
Add sauce to pan and cook 3 minutes until sauce begins to reduce. Add salt (optional) and pepper.
Place pizza crust on top of grill. Spread spinach mixture on top of crust. Sprinkle with cheese and grill 5-7 minutes or until cheese begins to melt.
Exchanges/Choices
1½ Starch ½ Carbohydrate ½ Fat
Calories                          160
Calories from Fat 35
Total Fat              4.0    g
Saturated Fat        1.4    g
Trans Fat             0.0    g
Cholesterol            0     mg
Sodium                390    mg
Potassium            340    mg
Total Carbohydrate 28   g
Dietary Fiber          5     g
Sugars                  6     g
Protein                   7     g
Phosphorus          140    mg
Chef's Tip: Grilled pizza isn’t your traditional pizza, but it’s delicious, with a crispy crust and smoky flavor.


Cynthia Rolando
Editor



Dietitian Lara Rondinelli-Hamilton and Chef Jennifer Bucko Lamplough, authors of “Healthy Calendar” diabetic cooking second edition, are not diabetic but both have diabetes in their families.
“I have a deep passion for diabetes working with patients everyday,”Hamiltonsaid. “I’ve volunteered for many years at children’s diabetes camps, so I see how this disease can affect all ages.
“People should start with small changes and don’t be too extreme.”
I’ve been wanting to try pizza on the grill, so this made an easy opportunity for me. And using a premade whole wheat pizza crust made it easy, too. Watch for some of my alterations in the experience section. It just made a little more sense for me.
And this pizza has no marinara sauce. It is not traditional pizza. It has a sweet kick taste using balsamic vinegar and sun-dried tomatoes.
Copyright © 2012 American Diabetes Association. From Healthy Calendar Diabetic Cooking, 2nd edition. Reprinted with permission from The American Diabetes Association.  To order this book, call (800) 232-6733 or order online at http://www.shopdiabetes.org




Cindy's Experience
I mixed the sauce as directed. My honey was starting to crystallize a bit, but I used it anyway and it dissolved fine in the bowl. It makes a deep, rich color.
Make sure you cook the sun-dried tomatoes at least the full two minutes to bring out the flavor. At this point, I held off on adding the spinach because I don’t like overcooked spinach, but added the garlic and let it simmer for the time allotted.
I then added the sauce and let it reduce a little, then the pepper. I did not add salt and never felt it needed salt. It was at this point that I added the spinach and thoroughly coated it with the sauce in the pan.
I placed the pizza crust on my round removable grill (I gave over the grill on my very old Weber charcoal grill many years ago). The crust fit in it well. After setting it over hot charcoals, I added the cheese. I’m not a big fan of feta, although Dan is, and I used low-fat mozzarella. It cooked about 7 minutes and was nicely melted. The cheese is not a cover-the-whole-thing variety, but gives you enough of a flavor to enjoy.
I actually plan to make this again, not only because I had to buy three crusts in the package, but because it was really good.






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